|Puliyodharai (Tamarind Rice)|
One of the traditional food which has a long shell life. My grandma always prepares it with potato poriyal, which is my favorite combination. No introduction is needed, as it is a well known simplest rice preparation.
- gooseberry sized tamarind ball – soaked in 1/2 cup water for 30 mins
- 1/4 tsp fenugreek powder
- 1/4 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tbsp roasted peanuts
- asofoetida – a pinch
- 2 tsp urad dal (ultham paruppu)
- 2 tsp channa dal (kadala paruppu)
- 1 tsp mustard seeds
- 4-5 dry red chilies
- salt to taste
- 1 curry leaves stick
- Heat oil in a kadhai and temper mustard seeds. Add urad dal, channa dal, broken red chilies and curry leaves.
- Saute a while. Add fenugreek powder, cumin powder and roasted peanuts. Fry for few mins. Add squeezed tamarind water filtering the pulp.
- Add asofoetida, salt and stir it frequently. Cook till the paste becomes thick and oil separates. Remove from the heat and allow to cool. You can store the paste in an air-tight container as it has long shell life.
- Mix the paste with cooked rice or left over rice and serve with pickle and potato poriyal for better combination.